Baked masala-yoghurt chicken with dry coconut chutney crust

A quickie throw some stuff together into a marinade and baked, but it turned out amazingly flavorful! Served with a refreshing side of cucumber to balance out the spice.

Ingredients:
2 Chicken breast - cut into large strips
1/2 an onion - finely sliced
Few cloves garlic - crushed
3 tablespoons yoghurt
2 tablespoons Meat masala curry powder
1 tablespoon garlic powder
1 tablespoon coriander powder
Salt to taste
Eastern brand coconut chutney powder

Method:
1. In a bowl, mix yoghurt, crushed garlic, onions, garlic powder, meat masala, garlic powder, coriander powder and salt. Add chicken and mix well. Leave for an hour to marinade.
2. Place marinaded chicken on an oiled baking tray. Use the onion slices from marinade on top so it gets caramelised easily when baking.
3. Bake chicken for 30mins at 200C. Halfway through, take it out and sprinkle coconut chutney powder on top. Return to oven to finish cooking.